Directions

1. Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.
4. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.
5. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives.